Peel and rinse the carrots and cut them into pieces, the celery stalks into slices. Steam in a little water for 12 to 15 minutes until tender. Drain, then mash in a hand blender.
Mix the vegetable puree with the crushed Roquefort (1), whipped cream and eggs. Season with pepper, salt, ginger and juice of one lemon. Divide the quantity evenly into well-buttered, ovenproof ramekins. Cook in a hot water bath (pour water into a deep pan in the oven and carefully place the ramekins in it) in the oven at 200 degrees for 30 to 35 minutes.
In the meantime, clean, rinse and drain well the arugula, leaf lettuce or possibly watercress. Prepare a spicy sauce with Roquefort (2), whipped cream and the juice of one lemon and mix briefly in a hand mixer.
Loosen the carrot flans from the molds all around the edges. Later carefully turn them out onto the plate.
Surround with arugula and bring to the table with the sauce.
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